Batter and guavas can be refrigerated in air-tight containers for use at another time.
ingredients
Poached Guava
Crepe Batter
directions
Combine all ingredients in a pot and cook until tender, but not mushy. Remove guavas. Reduce liquid to a light syrup. Remove cinnamon sticks and lime peel. Adjust sweetness and strain over guavas.
Blend batter ingredients and strain into a jug. Cover and refrigerate overnight or for a few hours.
Place a nonstick pan over medium heat. Coat with small amount of cooking spray. Stir batter. Pour 2-3 tablespoons of batter into the pan, rotating off the heat to form an even thin layer of batter.
Turn crepe over and cook on the other side. Remove crepe when lightly brown to a grease proof paper. Repeat procedure until batter is finished, stack crepes between greaseproof paper. Place a warm crepe in the middle of plate and spoon guavas and syrup over crepe.